Method for making instant rice noodles

A production method and technology for rice noodles, which are applied to the functions of food ingredients, the use of food ingredients as gelling agents, bacteria used in food preparation, etc. Time, high nutritional value, the effect of improving nutritional value

Active Publication Date: 2020-09-22
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of instant rice noodles to solve the existing defects of instant rice noodles in view of the problems of unstable quality and low nutrition of the existing instant rice noodles

Method used

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  • Method for making instant rice noodles
  • Method for making instant rice noodles
  • Method for making instant rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of instant rice noodles, comprises the steps:

[0030] (1) With the raw materials of Guichao rice and japonica rice, the mass ratio of Guichao rice and japonica rice is 4:1, the raw materials are pulverized to cross 80 mesh sieves to obtain rice flour;

[0031] (2) Mix rice flour and water at a mass ratio of 1:1 to obtain rice milk, and then add Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum into the rice milk.

[0032] The mass ratio of Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum is 2:1:1, and the inoculum amount of the composite strain is 0.4% of the mass of rice milk.

[0033] (3) Put the inoculated rice milk into an incubator for fermentation, the fermentation temperature is 40° C., the humidity is 60%, and the fermentation time is 4 hours.

[0034] (4) Add whey protein powder, ovalbumin powder and α-amylase to the rice milk after fermentation.

[0035] The mass ratio of whey prote...

Embodiment 2

[0040] A kind of preparation method of instant rice noodles, comprises the steps:

[0041] (1) With the raw materials of Guichao rice and japonica rice, the raw materials are pulverized to cross 80 mesh sieves to obtain rice flour;

[0042] The mass ratio of Guichao rice to japonica rice is 3:1.

[0043] (2) Mix rice flour and water at a mass ratio of 1.3:1 to obtain rice milk, and then add Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum into the rice milk.

[0044] The mass ratio of Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum is 2:1:1, and the inoculum amount of the composite strain is 0.5%.

[0045] (3) Put the inoculated rice milk into the incubator for fermentation, the fermentation temperature is 45°C, the humidity is 70%, and the fermentation time is 5h.

[0046] (4) Add whey protein powder, egg white protein powder and α-amylase to the rice milk after fermentation. The mass ratio of whey protein powder to egg whit...

Embodiment 3

[0052] A kind of preparation method of instant rice noodles, comprises the steps:

[0053] (1) With the raw materials of Guichao rice and japonica rice, the raw materials are pulverized to cross 80 mesh sieves to obtain rice flour;

[0054] The mass ratio of Guichao rice to japonica rice is 5:1.

[0055] (2) Mix rice flour and water at a mass ratio of 1.1:1 to obtain rice milk, and then add Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum into the rice milk.

[0056] The mass ratio of Saccharomyces cerevisiae, Aspergillus oryzae and Lactobacillus plantarum is 2:1:1, and the inoculum amount of the composite strain is 0.6%.

[0057] (3) Put the inoculated rice milk into an incubator for fermentation, the fermentation temperature is 50° C., the humidity is 65%, and the fermentation time is 6 hours.

[0058] (4) Add whey protein powder, egg white protein powder and α-amylase to the rice milk after fermentation.

[0059] The mass ratio of whey protein pow...

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Abstract

The invention relates to the technical field of food processing, in particular to a method for making instant rice noodles. The method comprises the following steps of: 1) crushing raw materials including Guichao rice and polished round-grained rice, and sieving the raw materials by using a 80-mesh sieve to obtain rice flour; 2) mixing the rice flour with water in proportion to obtain rice milk, and inoculating saccharomyces cerevisiae, aspergillus oryzae and lactobacillus plantarum into the rice milk; 3) placing the inoculated rice milk into an incubator for fermenting; 4) adding whey proteinpowder, egg white protein powder and alpha-amylase into the fermented rice milk; 5) placing the rice milk into a rice noodle maker for extruding at the extrusion temperature between 100 DEG C and 120DEG C, and carrying out aging treatment on the extruded rice noodles at the aging temperature between minus 2 DEG C and 4 DEG C for 4 to 8 hours; and 6) performing noodle opening treatment and microwave-hot air circulation gradient drying to obtain the instant rice noodles. The instant rice noodles made by the method have good mouth feel, short rehydration time, low probability of noodle breakageand milky soap and high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, and belongs to a processing method of instant nutritious food, in particular to a preparation method of instant rice noodles. Background technique [0002] In recent years, the development of instant rice noodles in my country is relatively rapid, and various products emerge in an endless stream. It is a new and expanded convenience food after instant noodles occupy a large number of markets. Compared with instant noodles, instant rice noodles have the advantages of being non-fried and healthier to eat. Therefore, it is more in line with the modern people's consumption concept of healthy and safe food, and is in line with the trend of convenience food development. The market demand is showing an increasing trend year by year. [0003] Although there are many types of instant rice noodles on the market, the following problems generally exist: First, the quality is not stable: it is prone t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/281A23L33/19
CPCA23L7/104A23L29/281A23L33/19A23V2002/00A23V2400/169A23V2300/10A23V2200/14A23V2200/30A23V2250/54252A23V2250/5428A23V2200/228A23V2250/762
Inventor 任元元张鑫孟资宽邹育张星灿王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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